Stir fry is the easiest method to cook vegetables. I have my favorite Cabbage and Mushroom Stir Fry that I am going to share with you here.
Cabbage is fantastic, and when you lightly stir fry it with some garlic, salt, and soy sauce, it instantly becomes delicious.
Whenever when you decide to eat rice, add this stir fry veggie on the top, and you will see why people love this dish.
You can apply this technique to any vegetable not only cabbage, and it will probably taste much better than just steaming it! This is essentially for beans and anything that usually taste too horrible because it’s a vegetable.
Cabbage and Mushroom Stir Fry
- 2 tablespoons extra light olive oil
- 1 scallion
- 2 cloves garlic
- A pinch of red pepper flakes
- ½ medium cabbage (about 5 cups chopped)
- 5 mushrooms (about 1 cup)
- ¼ teaspoon Himalayan/sea salt
- 2-3 teaspoons low sodium soy sauce
- 1 teaspoon white cooking wine
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- A sprinkle of ground pepper
- Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.
- In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
- Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms and salt and let it saute for about 5 minutes, be sure to stir very well.
- Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve.